Aubergine & chickpea curry

Aubergine & chickpea curry

To vary this dish try using Asda Korma or Tikka Curry Paste instead of Balti to make a tasty change.

By , 21 September 2015
Aubergine & chickpea curry
  • Ready in: 35 mins
  • Serves: 4
  • Price: £1.50 per serving
Nutritional Info
Each 403g serving contains
  • Fat med
    13g
    18%
  • Saturates low
    2g
    10%
  • Sugars low
    13g
    14%
  • Salt med
    1.5g
    24%
  • Energy 1243KJ 297KCAL
    15%
3
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 308kJ/74kcal.
Ingredients
  • 1 large onion, chopped
  • 1 tbsp sunflower oil
  • 2 aubergines
  • 200g green beans
  • 100g carrots, sliced
  • 570g jar Asda Balti Curry Sauce
  • 400g can chickpeas, drained and rinsed
  • 2 tbsp fresh coriander
  • Asda Naan Bread, to serve
Method
  • Cook the onion in the oil until soft but not coloured.

  • Cut the aubergines into cubes. Add to the pan and cook over a very low heat, stirring gently for 2-3 minutes.

  • Add the green beans, carrots and the jar of curry sauce. Bring to the boil, cover and simmer for 10 minutes.

  • Pour in the chickpeas and simmer for another 10 minutes.

  • Sprinkle with the fresh coriander and serve with naan bread.